Although associated with Indian food, the balti was actually created near Birmingham, a city in the middle of England. To this day, the city has an area called the Balti Triangle. It’s not popular at all in the United States, which is a massive shame.

Step 1: Put the oil in a large saucepan on your stove, with a medium high heat.

Step 2: Get the mushrooms and onions in there, until the mushrooms are tender.

Step 3: Pour in the curry paste, and cook it all until it smells great – it should only take a minute.

Step 4: It’s time for some protein! Add the lamb, mixing it in so that’s it’s well coated or browned.

Step 5: Add the chicken stock, mix it in, and bring it all to a gentle boil. Then, reduce the heat so that it simmers.

Step 6: Leave it simmering for five minutes, uncovered, then add the cherry tomatoes, mixing it in well.

Step 7: Separately, mix the cornflour with a tablespoon of cold water.

Step 8: Get that little mixture into your main curry saucepan.

Step 9: Bring your curry to the boil, then lower the heat to medium low. Cook it for another couple of minutes until it’s nice and thick